Beverage flavor and process for its production



United States Patent a 3102 816 BEVERAGE rmvoh Aim rnocnss non irsrnouucrron Julius Green, New Qity, Nfih, Norman A. Vanasse,

This invention relates to the production of flavors and, moreparticularly, is concerned with the production of novel flavors whichcan be employed alone or in combination with other flavor and aromaconstituents for use 1n beverages and other food products where it isdesired to have flavors and aromas resembling cocoa, coffee, tea and thelike. This application is a continuation-in-part of Serial No. 741,741,filed lune 13, 1958, now abandoned, and Serial No. 164,611 filed lanuary5, 1962, now abandoned.

Heretofore, many attempts have been made to produce such a flavor bysubjecting materials such as cereal gra ns, proteins, sugars, legumes,malt, and other raw materials to elevated temperatures and whereby aflavor product is obtained which is generally brown in color andextractable by hot aqueous materials. However, the cond1tions ofreaction were such that the product of this process was not acceptableto the consumer in that the flavor and aroma of the product did notclosely resemble that of the natural beverage. v I

It has now been discovered that a superior beverage flavor can beproduced by rapidly heating a hydrous reaction mixture of a yeast with asacohar-ide containing at least moisture in a partially filled reactionvessel to an elevated reaction temperature of at least 350 and causingevolution of gaseous constituents prom sa d hydrous reaction mixture,enclosing the gaseous constituents developed and released in theheadspace of the reaction vessel while maintaining said hydrous reactioncondition, the headspace pressure of gaseous constituents in the reaction vessel being 72 to 225 p.s.i.g. over the normal pressure forsaturated steam at the reaction temperature, the reaction being therebyelevated to a temperature whereat desired flavors are produced at a ratefastent han undesirable interfering flavors, holding said conditions fora period suflicient to develop flavor, and up on development of saidflavor rapidly reducing the temperature of the reaction liquor in thevessel to below 250 F. whereat flavor development is arrested.

The reaction conditions required to develop flavor in accordance withthe present invention are such that they unexpectedly develop vaporpressures much greater than could be predicted and substantially greaterthan the normal pressure for saturated steam at the paruculartemperature of operation. Indeed, dramatic pressure development formsthe basis for decidin g at What point the reaction occurs. This pressurerise will vary from 75 to 225 psiig. over normal pressure for saturatedsteam at the reaction temperature. The flavor-producing reaction isobscure, since a number of flavor-producing mechanisms, such ascaramelizat-ion, pyrolysis, and polymerization reactions, can occur. Ithas been found that a flavorproducing reaction producing the flavorproducts of the present invention will not take place when the reactantsof the present invention are reacted at temperatures below 350 F, nomatter what lengths of time they are heated. Flavor products developedbelow 350 F. have been 0 served to interfere with the desired flavornotes. It has also been observed that when the reaction conditions aresuch that a temperature of at least 350 F. is achieved rapidly, theflavors ordinarily developed by carrying out 3, 1 02,8 1 6 PatentedSept. 3, 1963 the reaction at temperatures below 35 0 F. are not presentto the extent that they interfere with the desirable attributes offlavors developed above that temperature. Thus, should afiavor-pnoducing reaction be carried out for a long period of timebefore a temperature of 350 F. and above is reached, it has been foundthat the quality of flavor produced is much inferior to that produced byheating the reactants to 350 rapidly.

In producing flavor in accordance with the present invention, thereaction liquor is maintained in .its hydrous condition for a holdingperiod at or above 350 F. The length of this holding period will bedependent upon a number of factors, most significant of which are thepeak reaction temperature to be achieved and the rate at which thereactants are to be heated to this peak reaction temperature, as well asthe rate at which cooling is to be carried out, upon reaching saidtemperature. The higher the peak reaction temperature achieved, theshorter the required holding period will be. Once a reaction temperatureof 350 F. is achieved, the rate at which the flavor process proceedsaccelerates greatly. The reaction period above 350 F. should be as shortas possible, since it is found that this reduces the opportunity foraccompaniment of undesirable interfering flavors, which is borne out byorgauoleptic findings where an unfavorable preponderance of undesirableflavor notes is observed [to interfere with the desired flavorcontributions obtained at temperatures of 350 F. and above.Consequently, although the flavor process of the present inventioncontemplates rapidly achieving the minimum temperature specified aboveand maintaining such temperature for a relatively long period of timeduring which improved flavor is obtained, the more preferred flavorproducts will be derived by further rapid elevation of the temperatureof the reaction liquor, thereby oocasioning a short holding period.

Itis generally required that the reaction liquor be held at a peakreaction temperature of 350 F. for between 20-40 minutes when it tookapproximately 26 minutes to reach this reaction temperature. At a peaktemperature of 380 F., it has been found that the reaction liquor shouldbe held at that temperature for approximately 10 minutes when it tookapproximately 29 minutes to reach this reaction temperature. On theother hand, when a peak temperature of 405 F. is reached, no furtherholding is generally required when it took approximately 32 minutes toreach this reaction temperature.

Since it is important in carrying out the present flavor process thatthe temperature of the reaction be rapidly lowered in order to terminatethose flavor-producing reactions producing desired flavor as well asthose which may impart flavors detracting from the quality of the finalproduct, the terminal temperature, and hence the holding period, for thereaction must, for practical considerations, be limited by the facilitywith which the reaction vessel can be cooled. Consequently, althoughterminal temperatures of the order of 475 F. and above are operative,the ability to thereafiter cool the reaction liquor upon flavordevelopment is limited such that it has been generally found preferableto practice terminal temperatures below, say 420 F., and more preferablyin the neighborhood of 400405 F.

Although improved flavor products are obtained without controlling thepH of the reaction liquor, it has been observed that control of thelevel of acidity during reaction produces more preferred flavor. Thus,cocoa or coffee type flavors have been obtained without employing anymeans to control the pH during the reaction with the reaction liquorhaving a pH in the order of 3.5 after quenching. This is indicative ofthe fact that the reaction produces acid materials. However, since thepresence of some water (at least about 10%) is necessary to maintain theproper development of the flavor normally associated with beverageflavors where astringency and acidity are desired, and since moisture(although its entire function is not completely understood) operates toincrease the acidity of the reaction liquor, buffer salts capable ofneutralizing acidity during the flavor process should be utilized.However, buffer salts are not necessary in all instances, since in manycases the materials used will possess as one of their constituents oneor more compounds which will react with any acid produced to take theacid out of solution and thus maintain the conditions needed for thereaction to proceed. in addition, it is also possible to neutralize theacid which has been produced during the course of the reaction at thetennination of thereaction, provided, of course, that the pH of thereaction media was lower than that necessary for production of theflavor of this invention. The control of pH during the reaction processby use of such buffering agents as calcium carbonate, sodium citrate,disod-ium ortho-phosphate, and other alkali and alkaline earth metalsalts of carbonates, phosphates, and citrates, therefore permitsthe useof high levels of moisture while offering control of reaction pH,although carbonates are the most preferred. In any event, it ispreferred to have a terminal pH in the reaction liquor above 4.0, themost preferred range being between 4.5 and 5.2. Control of pH isimportant in another respect, since in addition to fostering theproduction of better flavor, the flavor product will be above that levelof acidity at which curdling of milk, cream, or evaporated milk added tothe beverage prepared from the flavor product will occur. In this latterconnection, it has been found that an effective acidity control requiresa terminal pH in the flavor product of approximately .2. In general, theupper level for optimal flavor development of many beverage flavors isat a pH below 7.0 during the aforesaid heating and holdi-ng period andthe lower level is above 4.0.

As indicated herein, the role of moisture in fostering quality flavordevelopment is at least in part one of offering acidity to the flavor ofthe reaction liquor. In

specifying a hydrous reaction mixture, a moisture content during theholding period of at least is to be understood, but in order to operatethis reaction under normal operating conditions, it is practical to havea sufficient amount of water to render the batch being treated fluid.For example, the ratio of'l /z to 3 parts water to one part solids andpreferably two parts water to one part solids has been found generallysatisfactory. In addition to the other function mentioned above, waterserves to promote effective heat transfer and much of the Water which isproduced in the course of the reaction will participate in fulfillingthis need. However, in this connection, other non-aqueous materials maybe employed as heat transfer mediums, to wit, mineral oil and glycerine.

The reaction vessel which is employed should be one which is capable ofmaintaining a hydrous reaction mix ture throughout the flavor-producingprocess at the temperatures practiced therefor. In general, the systemwhich is used should be 'one which is able to maintain the pressure ofheadspace gases evolved at a temperature range from 350 F. to thepractical terminal temperature. In general, these pressures will dependto some extent onthe headspace provided in the reaction vessel and theratio of moisture to solids. Since condensable as well as noncondensablevapors will be evolved in the course of the reaction at a high rate, thepressure of the headspace will be substantially greater than that ofsaturated steam at the reaction temperature. If. it is desired to lowerthe reaction pressure, this may be done by bleeding the apparatus byopening a pressure vent provided for that purpose until the desiredreaction pressure is reached. However, it is generally preferred thatmuch of the volatiles developed at the elevated temperatures practicedbe retained in the headspace of the reaction been observed to havedesirable flavor notes and are therefore preferably retained in thevicinity of the reaction liquor during the process. In the equipment ofthe type specified in Example 1 herein, at a reaction temperature of 405F a pressure of, say 300-550 p.s.i. g. would be practiced. The equipmentmay be either of the batch variety, such as an autoclave, or of thecontinuous type, such as the Votator, which consists of a feed tube witha high speed rotor in the center of the tube, which throws a thinagitated film of the material being treated onto the wall of the tube,which is heated to whatever temperature is desired, thus ensuring rapidheat transfer.

Subsequent to the reaction, it has been found that it is essential tothe development of an acceptable product to quickly quench the reactionand in this manner termimate it before the reaction continues and formsan unacceptable product. If the reaction is not quenched, the harshnessand acidity factors will be produced to too great an extent. Due to thefact of the high temperature operation, it is essential to quench in aneficientnranner in order to terminate the desired reaction completely.The quenching step is a rapidly lowering of temperature, which may beeffected by circulating a cooling media, such as cold tap water, aroundor in the coils of the reaction vessel, rapid or flash venting to theatmosphere, or as a preferred mode of operation, a combination of bothmeans. If desired, the headspace gases may be condensed within thereaction vessel into the reaction liquor, and this type product ispreferred by some consumers. The temperature should preferably berapidly lowered to below 250 F. within 4-5 minutes, at which temperaturethe flavor-producing reaction has terminated, and the rate of-coolingmay then be slowed, the total desirable cooling to room temperaturebeing completed within 10-15 minutes. Naturally, the different methodsof cooling will produce slightly different flavors and the preference ofthe ultimate consumer will determine the particular type of cooling tobe used.

By the term yeast is meant either yeast in its cellular form or yeastwhich has been subjected to plasmolysis, autolysis, or hydrolysis. Theterm plasmolysis means the destruction by physical methods of thecellular nature of the yeast. The term autolysis means the partial orcomplete digestion of the cellular content by the enzymes pres ent inthe yeast cell. The term hydrolysis means the partial or completedegradation of the yeast by means of ioveraddition of any hydrolyticchemical reagent. Each of these types of the breakdown products of yeastcan be used either separately or with yeast in its cellular form, oralong with any number of the other types of breakdown products of yeastalong with yeast in its cellular form.

The yeasts are spherical, ovoid, or rod shaped sac fungi, in which theusual and dominant growth form is unicellular.

Among the yeasts which may be used are Aseospcrogenous yeasts, i.e.,yeasts which form both sacs and spores,

and Asporogenous yeasts, i.e., yeasts which do not form pores but [stillform sacs. Among the Ascosporogenous yeasts which may be used are allthe members of the Endomycetaceae, such as the Eremascoideae, theEndomycoideae, the Endomyces, the Schizosaccharomyces, theSaccharomycoideae, the Endomycopseae, the Endomyoopsis, theSaccharomyceteae, the Saccharomyces, the Zygosaccharomyces, the Pichia,the Torulaspora, the Debaryomyces, the Hansenula, the Nadsonieae; theSaccharomyoodes, the Hanseniaspora, the Nadsonia, the Nematosporoideae,the Monosporella, the Nematospora, and the Coccidiascus. Among theAsporogenous yeasts which may be used are the Rhodotorulaceae, theTorulop sidaceae, and the Torulopsidoideae. Of the Ascosporogenousyeasts, the preferred yeast is Saccharomyces cerevisiae. Of theAsporogenous yeasts, the preferred yeast is T orulautilis.

By the term saccharide is meant a reducing sugar or saccharide capableof reducing Fehlings solution to give cuprous oxide, or any saccharideand other material which provides a reducing sacoharide or saccharidesunder the conditions of the reaction. The precursor material consistsmainly of diand polysaccharides which undergo molecular cleavage toyield reducing saccharides. Such precursors are the disaccharide,sucrose; the trisacch aride, ratffinose; the polysaccharide material,dextrin, which of itself comprises both reducing sacch arides andprecursors thereof. The reducing saccharide includes allmonosaccharides, disaccharides of the gentiobiose type, thetrisaccharide, manninotriose. In addition, certain saccharic materialscan be used which are derived from or closely re lated to themonosaccharides and have similar reducing properties such as the -uronicacid, galacturonic acid; the desoxy sugar, rhamnose; and thepenta-acetate of galactose. Thus, the term saccharide as used in theclaims Will be understood to include all of the reducing saccharides,and saccharic compounds and precursors which provide reducingsacoharides or sugar compounds under the conditions of the reaction bydegradation of the molecule or in any other manner. The sugars which maybe used include the pentoses, such as the aldopentoses, methyl pentosesand keto pentoses. Examples of these are xylose, arabinose, andrhamnose. Hexoses, such as glucose, galactose, and mannose, may also beused. Reducing disacoharides, such as lactose and maltose, and otherdisacoharides are also capable of being used. Syrup materials, such asFrodex, which is composed of corn syrup solids (glucose, maltose, anddextrins), can also be used since the reducing saccharides are eitherpresent in them or will be produced as a decomposition product under theconditions of this reaction. For example, corn syrup solids in a ratioof one part to one to three parts of yeast has been found generallysatisfactory. The non-reducing polysaccharides which are precursors ofthe reducing saccharides will decompose and produce the reducingsaccharides in all cases under the conditions of this reaction. Suchnon-reducing polysaccharides are dextrin and raflinose. It is to beunderstood that the yeast may also contain the sugar, and thus theflavorcan be developed from one source. In addition, starches Olf highmolecular weight, or starchlike substances, such as inulin and glycogen,can be used, or substances such as the dextrins mentioned above, orcelluloses, or hemicelluloses. Pentosans, such as gum arabic, which onhydrolysis yield arabinose, ror galactans, such as agar-agar, yieldinggal actose on hydrolysis, or pectins, present in fruits, yieldinggalacturoni'c acid, arabinose, and galactose on hydrolysis, are alsocapable of being used.

As aforementioned, the base flavor factor of the present invention canbe combined with various other flavor factors such as bitterness,rastringency, aroma, and. like factors in the preparation of flavorsresembling the natural beverage flavors, or these factors may be addedbefore the flavor-producin g reaction. The bitterness, astringetucy,aroma, and like factors, whether employed alone or in combination, failto provide a desirable flavor, but when one :or more of these factors iscombined with the base flavor factor of the present invention, the tastesensation is leveled :off and prolonged because of the fullness and bodyprovided by the base flavor factor. The base flavor factor can beregarded as a background against which the more distinctive flavorfactors such as bitterness, astringency, aroma, and the like can bebetter appreciated.

Bitterness may be provided by the addition of bitter alkaloids such asoaflein, theobromine, quinine, and the like. Other bitterness flavorfactors that may be employed are the bitter polyacetates of polyhydriccompounds such as the monosaccharides, glucose and levulose; thedissaccharides, sucrose, lactose and maltose; the polyhydric alcohols,such as sorbitol and marnnitol. Included in this class of bitternessfactors are sucrose octaacetates, glucose :triacetate, glucosetetraacetate, glucose pentaacetate, levulose triacetate, levulose.tetraacetate, levulose pentaacetate, maltose octaacetate, sorbitolhexaacetate. Generally, the beta isomer of the polyacetates is much morebitter than the alpha isomer. Another class of bitterness flavor factorswhich may be employed are the bitter glucosides, such as quassin,naringin, the alphaphenol-glucoside, beta phenolglucoside,2,3,5,6-tetra-acetylalphaphenol glucoside, 2,3,5,6 tetra-acetylbeta-phenol-glucoside, 2,3,5,6-tetra-acetyl-alpha-methyl-glucoside,2,3,5,6- tetra acetylfibeta-methyl-glucoside. Still another group ofbitterness flavor factors are the bitter acetonylated sugars such asdiacetone-glucose, 3 acetyl-diacetone-glucose, 3-acetyl-monoacetone-glucose, 3-benzoyl-diacetone-glucose, and6-benzoyl-mon'o-acetone-glucose. Still another class of bitter flavorfactors are salts and esters of inorganic acids such as dulcito-lpenta-nitrate, potassium sulfate, isoamyl potassium sulfate, methylhexylcarbinol potassium sulfate.

Astringency may be provided by employing various tannins or tannatesobtained by infusion or evaporation from Wood, leaves or fruit ofplants, e.g., extracts of the heartwood of acacias such as acaciacatechu and acacia catechu sundra which are broadly referred to in thetrade as cutch, and the galls of oak, .sumac, etc. Such astringencyfactors are generally water-soluble and include catechin having theformula C H O Included in this class of compounds are dl-catechol,d-catechol and d-epicatechol. Among some of the useful commerciallyavailable astringency factors are various powdered products such ascocoa tannins, catechu gum, gambir gum, rhatany root, eyebright herb,white oak bark, Witch hazel bark, quebracho wood extract, chestnutleaves, red oak bark, black kino gum and gum myrrh. Other astringentmaterials include the alums such as sodium, potassium, ammonium, andlike alums.

The supernatant solution resulting from the reaction of the yeast andsaccharide may be separated from the residue by any desired means, suchas centrifuging, filtration, or by a combination of both means, followedby a drying in any manner desired, either alone or with a bulking agent,such as corn syrup solids. The drying may be by vacuum concentration,spray drying, drum drying, freeze drying, or any desired combination ofthese methods.

In the production of these flavors it has been observed that heating for4 hours at a temperature range of 264- 298 F. or at a temperature rangeof 289338 F. will not produce a flavor which resembles the beverageflavor which has been produced by the process of this invention. Theflavor of these products was comparable to that of roasted fruit,roasted cereal, or a prune-like flavor. These are generally the typeflavors associated with the normal browning reactions or thecaramelization of sugar. In contrast, when the reactants discussed aboveare reacted above 350 F., it has been found that a very short period oftime will produce a beverage flavor having a cocoa or coflee-like aromaand taste. Thus, if the reactants are at the atmospheric boiling pointof water, 212 F., it has been found that various time and temperaturecombinations may be used in order to produce the superior beverageflavor of the present invention. For instance, starting at the boilingpoint of Water, the reactants may be heated for 26 minutes to reach atemperature of 350 F., followed by an additional heating for 6 minutesto reach a temperature of 405 F. The quenching to a temperature below250 F. must take place within 4-5 minutes, and accordingly, one variantof this time-temperature relationship is to lower the temperature ofthis reaction to a point below 250 F. (240 F.) within 4 minutes,followed by lowering to a-temperature of 77 F. in an additional 9minutes of cooling. The above relationship may additional 8 minutes.

be observed in a 2-liter autoclave. If a larger autoclave, such as aS-gallon autoclave, is used, the heat lag of the equipment will besomewhat greater, and accordingly, the relationships of time totemperature will be varied. Thus, if the temperature of the reactantsbeing placed in a S-gallon autoclave is approximately 150 F., thereactants may be heated while the autoclave is left open to atemperature of approximately 212 F. in 5 minutes. The air in theautoclave is then discharged by the steam and the exhaust vent of theautoclave is closed. An additional 3 minutes will be required for thisprocedure.

The reactants have, therefore, been in the autoclave for 8 minutes.However, for purposes of comparison to the smaller autoclave discussedabove (the 2-liter autoclave), they are now at the same temperature andthe same conditions as the reactants in the smaller 2-liter autoclave.The reactants may then be heated to 350 F. in an additional 27 minutes,thus having been in the autoclave for a total time of 35 minutes. Theyare then heated to 400 F. in an additional 8 minutes and to 403 F. in anadditional minutes over and above the length of time required to reach400 F. The reactants have then been in the autoclave for 48 minutes. Theheating coils of the autoclave are then shut and the autoclave should becooled to a temperature below 250 F. within 4-5 minutes, followed by acooling to a temperature of 70 F. in an Thus, the reactants have been inthe autoclave for approximately 1 hour after their insertion at 150 F.

The following examples illustrate embodiments of the invention, but itis to be understood that these examples are for purposes of illustrationand that the invention is not limited thereto, since various changes canbe made by those skilled-in-the-art without departing from its scope andspirit.

Example 1 One hundred eighty grams dried brewers yeast (Saccharomycescerevisiae), 100 grams corn syrup, solids Frodex 24 D.E.), and 5 00 ml.water are thoroughly mixed and then placed in a Parr 2-1iter pressurereaction autoclave.

.The Parr 2-liter pressure reaction autoclave is a stainless steelreaction bomb with a motor driven. stirrer and an electric bomb heater,all assembled on a steel base plate. It has fittings for introducingcompressed gas while agitating and heating, or for removing liquidsamples while under pressure, or for bleeding gas from the bomb chamber.The bomb also has a pressure gauge, and a means for controlling thetemperature by a variable voltage transformer mounted on the base plate.The stirrer shaft can be cooled with circulating water. The temperatureis read from a dial thermometer inserted in the bomb thermowell, andthere is an internal cooling coil, through which the bomb can be cooledby circulating cold tap water at 50-70 F. The time of heating requiredto reach a temperature of 400 F. is approximately onehalf hour, varyingfrom 30-40 minutes.

.The reaction mixture is then brought to the atmospheric boiling point,the autoclave sealed, and the reactants may One hundred twenty-fivegrams dried Torula utilis yeast, 75 grams corn syrup solids (Frodex-42DB), and 350 ml. water are thoroughly mixed and then placed in a Parr2-1iter pressure reaction autoclave. The reaction mixture is thenbrought to the atmospheric boiling point, the autoclave sealed, and thereactants may then be heated to 350 F. in 27 minutes and to 403 F. in anadditional 6 minutes with continuous agitation, followed by immediatelyquenching to 120 F. within 4 minutes, followed by reducing to roomtemperature in a total time of 12 minutes by running cold water throughthe internal cooling coils. The solution is then filtered, and thefiltrate diluted to form a 2% solids concentration aqueous solution.

Example 3 Eighty grams wheat bran, 100 grams dried brewers yeast, 100grams corn syrup solids (Frodex) and 600 ml. water are thoroughly mixedand then placed in a Parr 2-liter pressure reaction autoclave. Thereaction mixture is then brought to the atmospheric boiling point, theautoclave sealed, and the reactants may then be heated to 350 F. in 25minutes and to 403 F. in an additional 7 minutes with continuousagitation, followed byimmediately quenching to 120 F. within 4 minutes,followed by reducing to room temperature in a total time of 12 minutesby running cold water through the internal cooling coils. The solutionis then filtered, and the filtrate diluted to form a 2% solidsconcentration aqueous solution.

Example 4 The following compositions were thoroughly mixed and thenplaced in a Parr 8-ml. bomb:

Dried brewers yeast gm 2 Gum tragacanth gm 1 Water ml 6 The reactantswere approximately at the temperature of the oil bath, although slightlythereb-eneath. In a vessel such as the peroxide bomb, agitation is notpresent and the heating rate is relatively slow for such a smallcontainer. The temperature rise within the bomb would approximate a peakof 410-420 F. during the immersion, followed by rapid quenching. With anoil bath temperature of 420 F., this might require 8 minutes. At 425 F.oil bath temperature, 5 to 6 minutes suffice to reach this roastingtemperature of 410-420 F. peak.

The 8-ml. bomb is a peroxide bomb apparatus, which is a thimble shapeddevice with a gasket, cover, and provision for securing the cover to thebody.

The sealed bomb was heated for 8 minutes in an oil bath at 420 F.,followed by immersion in a cold tap water bath, and subsequently ventingto the atmosphere. The cold water bath is at a temperature of -70 F.

' Under the conditions in cold Water of 5070 F., 3

minutes would suflice to reduce the temperature to below F. The solutionwas then filtered, and the filtrate diluted to form a 2% solidsconcentration aqueous solu tion.

Example 5 The following compositions were thoroughly mixed and thenplaced in an aforesaid Parr 8-ml. bomb:

Dried brewers yeast gm 4 Corn syrup solids (Frodex-24 D.E.) gm 2 Waterml 2 Example 6 The following compositions were thoroughly mixed and thenplaced in a Parr 8-ml. bomb:

Brewers yeast gm 3 Yeast nucleic arid gm -1 Water ml 4 The sealed bombwas heated for 6 minutes in an oil bath at 425 F., followed by immersionin a cold water bath, and subsequently venting to the atmosphere. Thesolution was then filtered, and the filtrate diluted to form a 2% solidsconcentration aqueous solution.

Example 7 The following compositions were thoroughly mixed and thenplaced in a Parr S-ml. bomb:

Dried brewers yeast gm 4.00 Frodex (24 DE.) gm 2.00 Water ml 2.00Vanillin gm 0.12

The sealed bomb was heated for 6 minutes in an oil bath at 425 F.,followed by immersion in a cold water bath, and subsequently venting tothe atmosphere. The solution was then filtered, and the filtrate dilutedto form a 2% solids concentration aqueous solution.

Example 8 The following compositions were thoroughly mixed and thenplaced in a Parr 8-ml. bomb:

Torula utilz's gm 3 Glucuronic acid gm 1 Water ml 2 The sealed bomb washeated for minutes in an oil bath at 425 F., followed by immersion in acold water bath, and subsequently venting to the atmosphere. Thesolution was then filtered, and the filtrate diluted to form a 2% solidsconcentration aqueous solution.

Example 9 The following compositions were thoroughly mixed and thenplaced in a Parr S-ml. bomb:

Torula ulilis gm- 3 Gluconic acid ml 2 Example 10 The ingredients ofExample 3 above may be reacted as shown in that example. During thecourse of the run, as the temperature increases above 212 F. to atemperature of approximately 350 F., normal increases were observed. Atapproximately 350 F., in a period of approximately 12 minutes, a rapidincrease of pressure occurs which results in a pressure differentialover that which would be observed for saturated steam of a mag nitude of70-90 p.s.i.g.

For example, with saturated steam at 350 F, a pressure of 150 p.s.i.g.is observed, whereas in this example, the reaction mixture generated apressure of 225 p.s.i.g.

As the temperature is increased to approximately 385 F., the pressurecontinues to show a more rapid increase than would be normallyexperienced with saturated steam. At this temperature, normal steamwould exhibit 225 p.s.i.g., whereas the reaction mixture employed roseto a pressure of 430 p.s.i.g.

In addition to being used as either a beverage flavor or the base for abeverage flavor in combination with various astringency and bitternessfactors, as are discussed above, the products of the process of thisinvention may be used in any type food whe e the partic- 10 ularbeverage flavor is used as a base. These products may therefore be usedas the base flavors for icings, confections, or candy of any nature.

While the present invention has been described with particular referenceto specific examples, it is not to be limited thereby, but reference isto be had to the appended claims for a definition of its scope.

What is claimed is:

1. A process rfor producing a beverage flavor comprising heating ahydrous reaction mixture of a yeast and a saccharide containing at least10% moisture in a partially filled reaction vessel to achieve anelevated reaction temperature of at least 350 F. and cause evolution ofgaseous constituents from said hydrous reaction mixture, enclosing thegaseous constituents developed and released in the head space of thereaction vessel while maintaining said hydrous reaction condition, thehead space pressure of gaseous constituents in the reaction vessel beingto 225 p.s.i.g. over the normal pressure for saturated steam at thereaction temperature, the reaction being thereby elevated to atemperature whereat desired flavors are produced at a rate faster thanundesirable interfering flavors, holding said conditions for a periodsufiicient to develop flavor, and upon development of said flavorrapidly reducing the temperature of the reaction liquor in said vesselto below 250 F. whereat flavor development is arrested.

2. A process according to claim 1 wherein the flavor is developed bymaintaining a reaction temperature substantially above 350 F. and below475 F.

3. A process according to claim 1 wherein the flavorproducing reactionis carried out in the presence of an acid-neutralizing substance suchthat the cooled reaction liquor has a pH above 4.0.

4. A process according to claim 3 wherein the acidneutralizing substanceis calcium carbonate.

5. -A process according to claim 1 wherein the reaction mixture israpidly carried to a peak reaction temperature in the neighborhood of405 F. and wherein the reaction liquor is rapidly cooled to atemperature below 212 F. after achievement of said peak reactiontemperature.

6. A process according to claim 1 wherein an acidneutralizing substanceis employed in the hydrous reaction mixture at a level sufficient toprovide a reaction liquor having a pH between 4.5 and 5.2.

7. A process according to claim 6 wherein the acidneutraiizing substanceis calcium carbonate.

8. The process of claim 1 wherein the reduction in temperature is tobelow 250 F. and occurs within 4 to 5 minutes, and the total time ofcooling to room temperature is within 10 to 12 minutes.

9. The process of claim 1 in which the saccharide is corn syrup solids.

10. The process of claim 1 wherein the hydrous reaction mixture containsat least two parts of water to one part of solids.

11. The product of the process of claim 1.

References Cited in the file of this patent UNITED STATES PATENTS1,133,037 Kellogg Mar. 23, 1915 1,544,649 Kellogg July 7, 1925 1,101,200Willstatter Feb. 5, 1929 1,956,427 McKinnis Apr. 24, 1939

1. A PROCESS FOR PRODUCING A BEVERAGE FLAVOR COMPRISING HEATING AHYDROUSREACTION MIXTURE OF A YEAST AND A SACCHARIDE CONTAINING AT LEAST 10%MOISTURE IN A PARTIALLY FILLED REACTION VESSEL TO ACHIEVE AN ELEVATEDREACTION TEMPERATURE OF AT LEAST 350*F. AND CAUSE EVOLUTION OF GASEOUSCONSTITUENTS FROM SAID HYDROUS REACTION MIXTURE, ENCLOSING THE GASEOUSCONSTITUENTS DEVELOPED AND RELEASED IN THE HEAD SPACE FO THE REACTIONVESSEL WHILE MAINTANING SAID HYDROUS REACTION CONDITION, THE HEAD SPACEPRESSURE OF GASEOUS CONSTITUENTS IN THE REACTION VESSEL BEING 75 TO 225P.S.I.G. OVER THE NORMAL PRESSURE FOR SATURATED STEAM AT THE REACTIONTEMPERATURE, THE REACTION BEING THEREBY ELEVATED TO A TEMPERATUREWHEREAT DESIRED FLAVORS ARE PRODUCED AT A RATE FASTER THAN UNDESIRABLEINTERFERING FLAVORS, HOLDING SAID CONDITIONS FOR A PERIOD SUFFICIENT TODEVELOP FLAVOR, AND UPON DEVELOPMENT OF SAID FLAVOR RAPIDLY REDUCONG THETEMPERATURE OF THE REACTION LIQUOR IN SAID VESSEL TO BELOW 250*F.WHEREAT FLAVOR DEVELOPMENT IS ARRESTED.